Dutch Apple Pancake Recipe Original Pancake House: Warm Spiced Apple Filling with Celery Crunch Topping

The Original Pancake House Dutch apple pancake brings a taste of Dutch tradition to your breakfast table with its signature warm spiced apple filling and crisp celery topping. 🍏 This recipe captures the essence of a classic that’s been delighting diners for generations, now made possible in your own kitchen with simple techniques and a few key ingredients.

What sets these pancakes apart is the thin, delicate batter that creates tender layers, paired with a filling of cinnamon-spiced apples that stays warm and gooey in the center.

The secret lies in cooking them just right—golden brown on the outside, perfectly set on the inside—before adding that signature celery crunch topping that adds a refreshing contrast. It’s a dish that balances comfort and sophistication, making it ideal for weekend brunches or special occasions.

Once you’ve mastered the technique, you’ll find these pancakes are incredibly versatile. Serve them with a drizzle of maple syrup or a dusting of powdered sugar for a touch of sweetness, or keep it traditional with a side of whipped cream.

The warm apple filling and celery topping transform a simple breakfast into something truly memorable, proving that a little effort goes a long way.

Ready to recreate this Dutch classic? The process is straightforward, and the result is a pancake that’s as impressive as it is delicious. Let’s get started on bringing that cozy, spiced apple flavor to your table.

Ingredients for dutch apple pancake recipe original pancake house

Simple pantry staples meet fresh apples and celery for a Dutch classic breakfast.

The apples are non-negotiable—Granny Smith or Honeycrisp hold their shape best when cooked. Trader Joe's or Whole Foods usually have them prepped and ready, but any firm apple works. For the celery, grab the freshest bunch you can find (the crunchier, the better)—organic celery from the outer rings of the store is often the crispest. The flour? King Arthur or Gold Medal brands sift beautifully. If you're in a pinch, any all-purpose will do, but sifting removes lumps that can make the pancakes dense.

No Granny Smith apples? Fuji or Gala work in a pinch, but they'll break down faster. Running low on celery? Substitute with finely chopped romaine lettuce—it won't be as crisp but adds a nice texture. The vanilla extract can be imitation, but pure Madagascar vanilla2% works fine. If you're making these ahead, the batter keeps for 2 days in the fridge—just whisk before using.

The apples and celery filling can be prepped a day ahead—store in separate containers in the fridge. The batter doubles as a great make-ahead option too: 4 days in the fridge or 3 months in the freezer. For the celery topping, chop it just before serving to keep that satisfying crunch. Leftovers? Reheat gently in a skillet or microwave—30 seconds max to keep the celery crisp.

Step-by-step instructions for Dutch apple pancake

Here's how to make these iconic pancakes with a warm spiced apple filling and crunchy celery topping.

In a large mixing bowl, combine the 2 cups All-Purpose Flour, 0.25 cup Granulated Sugar, 1 tbsp Baking Powder, and 0.5 tsp Salt. Whisk until evenly distributed—you'll see small flour streaks remain, and that's perfect. In a separate bowl, beat the 2 whole Large Eggs until frothy, then whisk in the 1.5 cups Milk, 1 tsp Vanilla Extract, and 1 tbsp Lemon Juice.

Gradually pour the wet ingredients into the dry ingredients while gently folding with a spatula. Avoid overmixing—just until combined. The batter should be thick but pourable. I like to let it rest for 10 minutes at room temperature while I prepare the filling. This resting time helps the flour fully hydrate, resulting in fluffier pancakes.

Melt the 0.5 cup Unsalted Butter in a large skillet over medium heat until it foams but doesn't brown. Pour about ½ cup of batter per pancake into the skillet. You should have enough batter for 4 large pancakes. Cook until bubbles form on the surface and the edges look set—about 2-3 minutes—then flip carefully and cook another 1-2 minutes until golden brown.

Keep the cooked pancakes warm in a 200°F oven while you prepare the filling. The key here is patience—don't rush the cooking or the pancakes will be dense. You'll know they're ready when they release easily from the pan and have a beautiful golden crust.

Peel, core, and finely dice the 2 medium Apples into small, even pieces—about ½-inch cubes. In a small saucepan, combine the diced apples with the 0.25 cup Brown Sugar, 2 tsp Ground Cinnamon, and 1 tbsp Lemon Juice. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the apples soften but still hold their shape.

Here's the thing—you want the apples to stay slightly firm so they don't turn into a mushy filling. The mixture should be fragrant and sweet, with the cinnamon aroma filling your kitchen. Remove from heat and set aside until ready to assemble.

While the apple filling cooks, finely chop the 1 cup Celery Stalks into small pieces—almost like a slaw consistency. Spread the chopped celery on a baking sheet and toast in a 350°F oven for 8-10 minutes, stirring once halfway through, until it's golden brown and crispy. This toasting step is crucial—it gives that signature crunchy texture that makes these pancakes special.

Watch the celery carefully—it burns quickly. You want it to be golden brown, not blackened. Once toasted, spread it on a plate to cool slightly while you prepare to assemble the pancakes.

Place one of the cooked pancakes on a serving plate. Spread about ¼ of the warm apple filling evenly over the pancake, then top with another pancake. Spoon the remaining apple filling over the top pancake, then sprinkle with the toasted celery topping. You'll have just enough for 4 servings—each with that perfect balance of fluffy pancake, spiced apple, and crunchy celery.

Serve immediately while the filling is warm and the celery is crispy. These pancakes are best enjoyed fresh out of the pan, with a side of maple syrup if you like. The contrast of the warm, spiced apple filling with the crispy celery topping is what makes these Dutch Apple Pancakes so special!

Make-ahead tips for this recipe

Batter Prep Ahead

Mix the pancake batter the night before and store it in an airtight container in the refrigerator. The flour will fully hydrate overnight, creating a smoother texture when you cook. I like to cover it with a damp paper towel to prevent a skin from forming.

When ready to cook, whisk vigorously for 30 seconds to reincorporate any settled ingredients—this ensures light, fluffy pancakes every time. 🥄

Apple Filling Prep

Prepare the spiced apple filling up to 24 hours ahead and refrigerate it in an airtight container. The flavors deepen over time, and reheating is effortless—just warm in a small saucepan over medium-low heat for 3-5 minutes until heated through.

For extra convenience, store the apple mixture in 1-ounce portions so you can reheat just what you need for each serving.

Celery Topping Prep

Chop the celery 1 day ahead and store it in a sealed container in the fridge.

Toast it fresh before serving to maintain that signature crunch, but you can also lightly toast it ahead of time and store it in an airtight container at room temperature for up to 3 days.

Just give it a quick reheat in a dry skillet over medium heat for 2-3 minutes before sprinkling on top.

Assembled Pancakes

Assemble the pancakes just before serving to keep the celery topping crisp and the apple filling warm. If you must prepare ahead, stack the pancakes with parchment paper between each layer and store in a cool, dry place for up to 4 hours.

Reheat in a 350°F oven for 8-10 minutes to restore crispiness. The filling will soften slightly but remain delicious.

Freezer-Friendly

For long-term storage, freeze the unassembled pancakes between layers of parchment paper in a freezer bag. They’ll keep for up to 3 months.

When ready to serve, thaw at room temperature for 1 hour, then reheat in a skillet over medium heat for 2-3 minutes per side. Reheat the apple filling separately and toast the celery fresh for the best results. 🧊

Frequently asked questions